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Irish Beef Stew



Prep Time


Cook Time



1½kg/3lb 5ozstewing beef, cut into cubes
175g/6ozstreaky bacon
3 tbspolive oil
12baby onions, peeled
18button mushrooms, left whole
3carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
1 tbspchopped thyme
2 tbspchopped parsley
10 cloves of garlic, crushed and grated
425ml/15fl ozred wine
425ml/15fl ozchicken or beef stock
For the roux
champ, to serve


1Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3Place these back in the casserole, along with the herbs and garlic.
4Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6When the stew is cooked, remove the meat and vegetables.
7Bring the remaining liquid to the boil and add one tbsp of roux.
8Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

Recipe suggessions based on what you have in your fridge.

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